Origin stories and cupping notes for the current espresso, hot V60, and iced V60 service.
Cerrado Mineiro
“Creamy body, plum, toasted hazelnuts & milk chocolate.”
Kirinyaga
“Super floral with complex acidity. Juicy with notes of blackberry jam, creamy cocoa and nougat with a sweet peach.”
Yellow Catucai
“Roasted almonds, chocolate & tangerines.”
2025 Special Reserve · Lot #144
“A layered tropical explosion, bursting with pineapple cream, candied yuzu and vanilla pod, rounded out by white chocolate & a subtle coconut finish.”
Guji
“Punchy with a clean, balanced acidity, notes of red grapes & cherry custard, subtle savoury notes, finishing with a hint of cocoa and floral tea.”
Gayo, Bener Meriah
“Syrupy, tropical sweetness with light florals. Notes of lychee cheesecake and oolong tea with a jammy finish.”
Yirgacheffe
“Creamy with mangosteen acidity and subtle hibiscus aromatics. Notes of caramelised figs, nougat and blackberry jam.”
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